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platinum yeast chocolate bread
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Quick Rising Yeast Chocolate Bread

Platinum Yeast Chocolate Bread is a chocolate bread made with rapid rise or quick rise or "platinum" yeast.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 30 minutes
Servings 10
Author Cookie Madness

Ingredients

  • 3/4 cup warm milk 120 degrees
  • 1 envelope 2.25 oz of Platinum or Rapid Rise yeast
  • 6 tablespoons sugar 75 grams -- I used 3 T. brown and 3 T. granulated
  • 2 cups bread flour 280 grams -- definitely weigh it.
  • 1/4 cup unsweetened cocoa powder I used natural
  • 4 tablespoons 55 g butter, unsalted
  • 3 ounces 85 grams dark chocolate, coarsely chopped
  • 1 teaspoon espresso powder or coffee extract optional
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 teaspoon salt reduce to ½ if using salted butter
  • 1/2 to 2/3 cup bittersweet chocolate chips

Instructions

  • Measure the temperature of the milk to make sure it's between 120 and 130 degrees.
  • In the bowl of a stand mixer, combine the platinum yeast, sugar, flour, and cocoa powder. Pour the warm milk into the dry ingredients and stir well. Batter will still be very dry at this point. Set aside for about 15 minutes while you melt the butter and chocolate.
  • In a microwave-safe bowl, melt the butter and chocolate together using 50% power and stirring every 30 seconds until smooth. Let cool just slightly.
  • Stir the melted chocolate mixture into the flour mixture, then add the coffee flavor (if using), vanilla, egg and salt. Mix very well using the paddle attachment of a stand mixer and stopping often to scrape the side of the bowl. Dough will be very soft and similar to brownie batter.
  • Switch to the dough hook and let the machine knead the mixture for five minutes, stopping to scrape sides occasionally. Cover the bowl and let rise in a warm place for 1 hour.
  • After dough has risen, beat it down again and stir in chocolate chips.
  • Grease an 8 ½ by 4 ½ inch loaf pan and dust with flour or cocoa powder. Scrape the chocolate dough into the loaf pan and allow it to rise for another hour and fifteen minutes or so.
  • Preheat the oven to 350 degrees F. Bake the bread on the center rack for about 45 minutes or until it sounds hollow when you tap it. If you have an instant read meat thermometer, bread is usually done when it's a little over 200. I try to bake mine to 205 F. (see note)
  • Let it cool in the pan for about 30 minutes, then remove from the pan and let cool completely. Slice and serve, or wrap it in plastic and freeze. I like to slice it while frozen, then thaw it out for a few minutes and toast it.

Notes

Even with quick rising yeast, this bread still needs at least an hour rising time in the bowl and in the loaf pan. It will rise quite a bit more in the oven. Also, the bread will really start to smell great after the first 25 minutes or so. At 35 minutes you may want to lay a sheet of foil over the top to prevent too much browning. I didn't need to, but depending on your oven it might be necessary. I would err on the side of overcooking bread rather than undercooking because overcooked bread might be a little crispy tasting, while undercooked would have a doughy inside. But again, I didn't have any issues with baking time and the meat thermometer was helpful.